Jambalaya-Stuffed Peppers
I really enjoyed this recipe with the green peppers, but I like green peppers a lot. Shawn prefers red peppers, which are a little less harsh. Feel free to use whatever color you like best!
Servings 4
Ingredients
- 1 link Andouille Sausage diced
- ¼ cup Onion diced
- 1 clove Garlic minced
- 1 stalk Celery diced
- 1 Tbs Flour
- 1 Tbs Oregano
- ¼ tsp. Cayenne Pepper
- 1 tsp Thyme
- 2 Plum Tomatoes diced
- 1.5 cups Chicken Stock
- 3 dashed Tabasco
- ½ cup Brown Rice
- ½ cup diced Okra
- ¼ lb. shrimp chopped
- 4 Bell Peppers Red or Green
Instructions
- Preheat oven to 350F.
- Set heavy pot over high heat Add the Andouille and cook for several minutes, to allow the outside to brown. Add the onion, celery, and garlic and cook for 3-4 minutes to allow them to soften. Stir in the flour, oregano, cayenne, and thyme and cook for 1 minute.
- Immediately add in the tomatoes, chicken stock, Tabasco, rice, and okra. Bring to a boil, then simmer for 25 minutes or until rice is cooked through. Stir in the shrimp and cook for an additional 3 minutes.
- Prepare your peppers by cutting off the top and removing the seeds, creating. Fill each pepper with one quarter of the jambalaya, then place in a baking dish. Repeat with remaining peppers. Pout 1/2 cup of water in the bottom of the dish. Bake at 350 for 30 minutes.
- Serve with additional Tabasco, if desired.